Pin There's something about a one-pot dinner that feels like a small victory, especially when it tastes this good and leaves you with minimal cleanup. I discovered this chili mac on a weeknight when I had maybe twenty minutes and a kitchen that needed mercy, so I started throwing together what felt right—pasta, beans, tomatoes, cheese—and somehow it became the thing my family asks for by name now. The first bowl came off the stove with steam rising and that perfect melted cheese pooling into the corners, and I knew I'd stumbled onto something worth keeping.
I made this for a casual potluck once, bringing it in a slow cooker to keep warm, and watching people come back for seconds while genuinely surprised it was vegetarian felt like the highest compliment. Someone asked if I'd added meat, and when I said no, they looked at the bowl like it had just revealed a secret. That moment taught me that hearty and satisfying don't require complexity—just the right balance of flavor and texture.
Ingredients
- Elbow macaroni: The small shape catches the sauce and cheese beautifully, though any pasta shorter than penne works fine—I've used ditalini in a pinch.
- Black beans: They add protein and a creamy texture that makes this feel substantial without meat, and rinsing them removes excess sodium.
- Onion and garlic: These are your flavor foundation, so don't skip the sauté step; it transforms them from raw to sweet and mellow.
- Red bell pepper: Adds natural sweetness and a slight crunch that balances the spices beautifully.
- Diced tomatoes: Canned works perfectly here and saves you time; the juice becomes part of your sauce.
- Corn: Frozen or canned both work; the sweetness cuts through the chili spices in a way that feels Tex-Mex and right.
- Tomato paste: Just two tablespoons deepens the chili flavor without requiring hours of simmering.
- Jalapeño: Optional but worth it; seeding removes most of the heat if you prefer gentler spice.
- Vegetable broth: This is your cooking liquid, so use something with real flavor—the box kind is fine, but homemade elevates everything.
- Chili powder, cumin, smoked paprika, oregano: Toast these spices together for one minute so they bloom and release their oils; you'll notice the difference immediately.
- Cheddar or Mexican blend cheese: Shredded cheese melts faster and more evenly than blocks; sharp cheddar gives more flavor than mild.
- Cilantro: Fresh herb at the end brightens everything and adds a note you can't replicate with dried.
Instructions
- Sauté your aromatics:
- Heat olive oil over medium heat and add diced onion, cooking for three to four minutes until it turns soft and slightly golden at the edges. This isn't just cooking; it's building your base flavor, so take a breath and let the kitchen fill with that warm, sweet onion smell.
- Build the spice layer:
- Add garlic, bell pepper, and jalapeño, sautéing for another two minutes until fragrant. Then sprinkle in all your spices and stir constantly for one minute—you'll notice when the kitchen smells like a real chili, that's your signal you're doing it right.
- Create the sauce:
- Stir in tomato paste until it coats everything, then add diced tomatoes, corn, black beans, and vegetable broth. The mixture might look thin, but trust it; the pasta will absorb the liquid as it cooks and create something creamy and cohesive.
- Combine and simmer:
- Bring everything to a boil, then add your macaroni and reduce heat to a gentle simmer. Cover the pot and let it cook for ten to twelve minutes, stirring occasionally, until the pasta is tender and the liquid is mostly absorbed but not completely dry.
- Finish with cheese:
- Remove from heat, uncover, and stir well, then scatter shredded cheese evenly across the top. Cover again and let it sit off heat for two to three minutes; the residual heat melts the cheese into every corner without burning it.
Pin There was an evening when my neighbor stopped by just as I was serving this, and the smell pulled her inside before she could help it. She ended up sitting at my kitchen counter eating a bowl and telling me about her week, and something about one-pot dinners invites that kind of ease—you're not stressed about plating or timing, so you're actually present with people. That's when I realized this dish does something beyond feeding hungry mouths; it creates space for connection.
Customizing Your Bowl
The beauty of this dish is how it welcomes additions without demanding them. My kids load theirs with extra cilantro and green onions, while my partner prefers a dollop of sour cream melting into the warm pasta. I've tried crushed tortilla chips stirred right in for crunch, and it transforms the texture completely—suddenly it feels like deconstructed nachos in a bowl. The dish is finished as is, but it also feels like an invitation to make it yours.
Making It Ahead and Storing
This actually improves overnight as the flavors meld, so don't hesitate to make a big batch on Sunday and eat from it all week. Reheat gently on the stovetop with a splash of broth to loosen it up, or microwave in a bowl covered with a damp paper towel. I've found that the cheese soaks into the pasta during storage, making leftovers feel cozier than the first night.
Variations Worth Trying
Once you understand the basic structure, you can follow your instincts. Add cooked ground beef or chorizo if you want protein that isn't plant-based, or stir in fresh spinach at the end for something green. You could swap the black beans for pinto, use white cheddar instead of orange, or add a pinch of cayenne if your household likes genuine heat. The recipe is forgiving enough to be a template rather than a strict formula.
- For vegan versions, use plant-based cheddar or nutritional yeast for a savory, cheesy flavor without dairy.
- Keep extra broth handy during cooking in case the pot dries out faster than expected.
- Taste for salt at the end; canned beans and broth vary in sodium, so you might need less than the recipe suggests.
Pin This one-pot chili mac has become the kind of meal I make when I want to feel like I'm taking care of people without exhausting myself in the kitchen. There's real comfort in that.
Recipe FAQ
- → Can I make this gluten-free?
Yes, simply substitute gluten-free macaroni for the regular pasta. All other ingredients are naturally gluten-free, though always check labels on packaged items like spices and broth to be certain.
- → How can I add more protein?
Brown one pound of ground beef or turkey with the onion in step one. You can also add extra beans or incorporate plant-based meat crumbles for a vegetarian protein boost.
- → Can I freeze leftovers?
This dish freezes well for up to three months. Cool completely, then store in freezer-safe containers. Thaw overnight in the refrigerator and reheat with a splash of broth or water to restore creaminess.
- → How do I adjust the spice level?
Reduce or omit the jalapeño and decrease chili powder for a milder version. For more heat, add extra jalapeño seeds, incorporate cayenne pepper, or serve with hot sauce on the side.
- → What other pasta shapes work?
Small pasta shapes like shells, rotini, or penne catch the sauce and toppings well. Avoid long noodles like spaghetti as they're difficult to eat in this hearty, chunky preparation.
- → Can I use fresh corn?
Absolutely. Use kernels from two ears of fresh corn, either raw or lightly grilled for extra flavor. Add during step four along with the other vegetables.